Very Berry Rhubarb Bars

“These bars feature a cinnamon-shortbread crust, a fruity sweet-tart filling, and a crunchy oat crumb topping. The best early summer has to offer!”

Ingredients

  • Crust:
  • 2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 cup unsalted butter
  • Filling:
  • 4 eggs
  • 2 cups white sugar
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 4 cups diced rhubarb
  • 2 cups sliced strawberries
  • 1 cup blueberries
  • Crumb Topping:
  • 1/2 cup flour
  • 1/2 cup brown sugar, packed
  • 1/2 cup rolled oats
  • 1/4 cup butter, melted
  • 1/2 teaspoon ground cinnamon

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 13×9-inch baking dish.
  2. Mix 2 cups flour, 1/2 cup brown sugar, and 1/2 teaspoon cinnamon together in a bowl. Cut 1 cup unsalted butter into the flour mixture until crumbs form; press into bottom of prepared baking dish.
  3. Bake crust in preheated oven until golden brown, about 15 minutes.
  4. Blend eggs, white sugar, 1/2 cup flour, and salt in a blender until smooth; pour into a large bowl. Fold rhubarb, strawberries, and blueberries into the blended egg mixture. Spread the fruit mixture onto the baked crust.
  5. Mix 1/2 cup flour, 1/2 cup brown sugar, oats, melted butter, and 1/2 teaspoon cinnamon together in a bowl; sprinkle over the fruit mixture.
  6. Bake in preheated oven until lightly browned on top and the filling has set, 45 to 50 minutes.
Related Post:
Rhubarb Strawberry Crunch

soure : allrecipes.com